Cardiovascular Disease Risk

Older adults who regularly consumed eggs had lower cardiovascular disease mortality in Monash University data, especially when diet quality was moderate to high. The article argues that saturated fat is more closely tied than dietary cholesterol to adverse lipid changes and cardiovascular risk. The cardiovascular events counted included ischemic heart disease, stroke, percutaneous coronary intervention, and coronary artery bypass. The study followed participants for an average of 9.7 years and collected cardiovascular events from Swedish national registers. Observational studies can confound egg intake with broader dietary patterns that include processed meats and high-saturated-fat foods. The small number of cardiovascular events limits the certainty of conclusions about waist circumference, HDL, and glucose. A systematic review of randomized controlled trials found no significant effect of increased egg consumption on cardiovascular disease risk markers. Randomized controlled trial evidence gives a different picture than observational associations by controlling intake more directly. Primary outcomes include blood pressure, lipids, BMI, body composition, and glucose metabolism m…